Blend chipotle, salt, garlic and cottage cheese until smooth.
Preheat oven to 350 degrees Fahrenheit and spray Pam spray in a deep 9x13 inch baking dish.
Mix the chicken and chipotle blend in a bowl. Heat the tortillas in a moist paper towel for 10-15 secs.
Fill in each of the tortillas with about a spoon and a half to two spoons and roll them up, and place them in the pan, putting the seam side down.
Once all tortillas are filled, pour enchilada sauce and spread evenly. Sprinkle with cheese and bake in the oven for 15 mins.
Top it off with fresh cilantro, lime and jalapeño no and enjoy!
Notes
You can substitute chicken for a veg protein such as tofu, chickpeas, or cottage cheese. Make sure to salt and season before adding to the enchiladas.
If freezing, there are two ways you can do this: You can either freeze the enchiladas prior to the baking step, prepared with chicken and the sauce separately (preferred), or you can add the sauce on top and then freeze, leaving the cheese and garnishes to do once you bake. When freezing, make sure to tightly wrap the dish in which the enchiladas are stored with cling wrap and then foil.
Keyword chipotle enchiladas, enchiladas, high protein